Quinoa Breakfast Cups – Recipe 

Hi food friends!

My typical breakfast is a good healthy smoothie but every once in a while I get tired of that and need something new so I came up with this quinoa breakfast cups recipe as a good healthy alternate. They are easy to make and last in the fridge about a week and they also freeze well for an easy grab and go breakfast on the run. 

The recipe uses 4 egg whites and 2 whole eggs which helps keep this a little bit of a lighter recipe but if you prefer you can use 5 whole eggs instead. 

Quinoa Breakfast Cups

Ingredients:

– 2 Cups cooked quinoa 

– 1 Cup grated zucchini 

– 1 Cup grated sharp cheddar (or any good cheese you have on hand would work)

– 1/2 Cup fine chopped ham (about 200g)

– 4 egg white 

– 2 whole eggs 

– 1 tsp salt

– 1/2 tsp pepper

– 2 green onions, finely chopped 

– 2 Tbsp parmesan cheese

– Parchment paper

Directions:

– Preheat oven to 400F

– Mix together all ingredients. 

– Cut rounds of parchment paper the size of the bottom of the muffin tin. Place rounds in bottom of muffin tin then spray or brush pan with oil. Be liberal with the oil or these will stick. 

– Spoon quinoa mixture into muffin tins till they are just full. This should fill a tray of 12. 

– Bake for 25-30 minutes until the top is golden. Remove from oven and allow to cool completely then use a knife to lossen around the sides and pop out. 

Enjoy!

  
Thanks and until next time, enjoy your adventures!

Kyra 

Farm – Calgary Restaurant Review

Hi there food pals!

On our way back from Banff a couple weeks ago we stopped in Calgary to have some lunch with our good friends Mike and Amber (shoutout!). They took us to Farm on 17 Ave (from what I gather this is Calgary’s equivalent of Whyte Ave).

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Their idea is food inspired by our beautiful province. Since we were there on Sunday we got their brunch menu. The brunch menu is fairly small, consisting of only 7 items and a special. I like when places keep their menu small; keep it small and do it right.
I ordered the special which was a porchetta benedict which had an olive tapenade spread on the halved English muffin, smoky porchetta, 2 poached eggs and a grainy mustard hollandaise sauce served with a fresh salad on the side (I don’t recall how much this was but I think it was around the $15 mark). The eggs were beautifully poached! Runny yolks mixed with the tangy creamy hollandaise sauce which was easily mopped up with the yummy English muffin which I would bet money on that it was also fresh. The olive tapenade sounds like a strange component for a benedict but it went wonderfully with the smoky pancetta. This dish was delicious and I scrapped my plate clean!

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Ward ordered the French toast which was what they call a ‘french toast casserole’ topped with maple syrup and cinnamon whip and had seasonal compote on the side and 4 slices of bacon ($15). This was so good too. The ‘French toast’ was like a slice of cake and was moist and flavourful, the whip and the syrup were perfectly paired.

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I really enjoyed this restaurant and would like to go back one day to see what kind of offerings they have for other meals.

Thanks and until next time, enjoy your adventures!
Kyra

Farm on Urbanspoon